Pav Bhaji Masala Powder

Indian cuisine have varieties of spice powders, obviously every Indian house holds will have their proper spice powders list, been born and brought up in South India my pantry will definitely have common spice powders and most of the time i'll make myself those spice powders at home atleast twice a month. Spice powders are need to be conserved properly and a freshly grounded spice powder makes the difference in our dishes. Coming to today's post, its the famous North Indian street food pav bhaji's basic ingredient. Yes a delicious pav bhaji depends upon the freshness and the quality of this masala used in making this delicious dish.

Needless to say pav bhaji is one the favourite and most known street food or fast fooddish in India, for making a pav bhaji masala powder i usually use store bought masala which i carried from India.My stock of those storebought masala powders is over now,so i tried my hands in making some homemade masala powders, one among those masala powder i prepared at home is this Pav bhaji powder. Since am posting this week's of blogging marathon with street foods or condiments as theme, am posting this aromatic pav bhaji powder unde the letter 'P'. Pav bhaji masala is a blend of spices like red chillies, coriander seeds, cumin seeds, black pepper, cinnamon,cloves,black cardamoms,fennel seeds and dry mango powder. If you make this homemade pav bhaji powder, am sure you wont ever buy those store bought masala powder.

15nos Whole dry red chillies
1/4cup Coriander seeds
1/4cup Cumin seeds
1/8cup Whole black peppercorns
4nos Black cardamoms
3nos Cloves
2tbsp Fennel seeds
2nos Cinnamon stick (1inch)
2tbsp Amchur powder/dry mango powder

Dry roast all the ingredients till golden brown except the dry mango powder,in low flame.

Roast it till a nice aroma comes out.

Finally add the dry mango powder, roast for a minute.

Then cool it completely and grind it as fine powder.

Cool down completely and store it in an cleaned bottle.

Notes:
You can use very well this powder for making any kind of curries or rice.

If you dont have black cardamoms,you can use green cardamoms very well.


Logo courtesy : Preeti
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